Directions

Add olive oil to a large pot over medium heat. Add onion, celery and carrots to oil. Saute until slightly softened. Add frozen broccoli and chicken broth. Bring to a boil. Reduce heat to low. Cover and simmer for 20-30 minutes. Use an immersion blender to puree soup in the pot. If you don't have an immersion blender, ladle the soup in batches into a blender or food processor, pulse to blend. Return to pot when blended. I like to leave a few vegetable chunks for texture. In a pinch, you can even use a potato masher to break up the vegetables. Once pureed, add fat free half and half and cheese slices to the soup over low heat. Stir until cheese melts. Salt and pepper to taste.